This recipe is brought to you by Pascale "Calou" Fournier. It is for a dense chocolate mousse - I do not like creamy, fluffy chocolate mousse...
- Preparation time: 30 minutes
- Chilling time: at least 3 hours
- Makes 8 servings.
- Best when made 1 day ahead.
- 6 fresh eggs (the whites of eggs that are not fresh, are harder to beat stiff)
- 200 grams (7 oz) of dark chocolate
- Use dark/pure chocolate with about 63% cocoa content.
- You can use as much as 70%, but the taste may be too bitter (no sugar is added in this recipe!)
- Cocoa is raw cacao that has been roasted at high temperatures
- Optional: candied orange peel. Make sure that it is soft and moist, not dry and hard!
- And: no - there is no sugar added!
EQUIPMENT & SUPPLIES
- Medium size sauce pan
- 1 medium size metal bowl
- 2 additional medium size (or larger) bowls.
- Hand mixer (or kitchen machine / stand mixer) for beating the eggs
- Medium size bowl ( = second bowl)
- Serving bowl or ramekins
PREPARATION / DIRECTIONS
- Brake the chocolate up in pieces and melt in a double boiler ("au bain marie")
- Put a couple of centimeters (1-2 inch) of water in the sauce pan and bring to a simmer
- Put the metal bowl on top of the saucepan. The bowl has to be larger than the saucepan.
- The hot water vapor will gently heat up the bowl from below, unlike direct heat from a stove burner.
- Vapor will escape form the saucepan. Make sure the saucepan does not run dry!
- Optional: add pieces of candied orange peel to the melted chocolate
- Separate the egg yolks from the whites
- Add a pinch of salt to the egg whites, and beat until very stiff (start slowly, then increase speed)
- In a separate bowl, briefly beat the egg yolks
- Take the chocolate off the heat, add the egg yolks. then - immediately and very quickly (!!!!) - whisk the yolks thoroughly into the chocolate, to obtain a thick chocolate mass. whisk the yolks thoroughly into the chocolate to obtain a thick chocolate mass.
- The reason that this has to be done fast, is that we are not making a chocolate omelet!
- Little by little, fold the beaten egg whites into the chocolate mass
- Note: discard the yellowish liquidy stuff at the bottom of the egg white mass
- Transfer the chocolate mass to one or more serving bowls, and refrigerate for at least 3 hours.
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